Peach BBQ Chicken, Collard Greens + Corn Bread
Why we love it:
- 8 ounces BBQ Sauce
- 2 Peachess (very ripe, even a little overripe is good, optional)
- 11⁄4 pounds Chicken Breast (skin on breasts are great if you can find them)
- 1 package Cornbread Mix (Bob’s Red Mill is great)
- 1 Egg
- 1⁄3 cup Whole Milk (estimated)
- 2 bunches Collard Greens
- 1 Red Onion (small red onion, very thinly sliced)
- 2 cloves Garlic (finely minced)
- 1 Tablespoon Extra Virgin Olive Oil
- 2 Tablespoons Cider Vinegar
- 1 teaspoon Kosher Salt
- 1 Tablespoon Unsalted Butter (for serving)
- 1⁄2 teaspoon Honey (optional for serving)
1. PREHEAT THE OVEN TO 350 degrees
(check the cornbread mix though, and use that number, they vary)
2. BBQ SAUCE
Roughly chop up the peaches and add them to a blender (we love a bullet style blender for this) with the BBQ sauce. Buzz it a few times until its smooth.
Place the chicken in a large bowl and coat with about ¾ of the sauce. Let it marinate for 10 minutes and up to overnight.
Follow the package instructions. Usually, it means whisking an egg and a little bit of milk into the dry package. Scrape into muffin cups or an 8x8 inch pan and bake as directed. Generally, they bake for 20 minutes.
If your greens are from a farmer’s market, they’re likely to be dirtier. In this case, get a large bowl filled with water in your sink and tear the leaves off the stems into the bowl. If they don’t seem to have actual dirt clumps on them, you can just tear the leaves into a colander and run water over them.
Either way, turn the leaves to coat and fully clean. Tear them into 2” pieces.
Line up the stems on the cutting board and slice them into ¼” thick round. When you get to the very bottom, where its thickest, you can stop if they’re too woody.
Thinly slice the red onion and mince the garlic.
Heat medium pot with tall sides and add the olive oil. Add the garlic, onion, and collard stems to the pot and stir occasionally over medium high heat. (If using ham or bacon, you’d add it here) Cook about 4-5 minutes until sizzling and fragrant. Add the leaves. It’s perfectly fine if water is still clinging to the leaves. Cook, stirring occasionally for about 10 minutes.
Place the chicken in a glass baking dish with all of the extra BBQ sauce clinging to it. Place in the oven and cook for 14-16 minutes. If possible, when the cornbread comes out, turn the oven up to 425 degrees, if it doesn’t like up this way though, it will be just fine.
7. FINISH COLLARDS
When the collards have cooks for the first 10 minutes, add the salt and vinegar. Stir and cover, turn the heat down to medium low. Cook another 15-20 minutes, returning to stir occasionally. If you prefer them a little bit sweeter, a ½ teaspoon of honey or 1 Tablespoon or orange juice tastes really good.
When done, taste them, if needed, add another pinch of salt.
8. FINISH CHICKEN
Turn your oven to high broil. Slice the pan out and spoon the rest of the sauce over each piece. Broil for a few minutes to get some char on the meat. If the pieces are really large, you may want to broil for a little longer to make sure they’re cooked through. If they become too dark, you can either move it to a lower rack or cover with a little foil.
Slice the cornbread. If desired, slice the chicken. Plate a big scoop of greens and top with chicken and lots of sauce. Add cornbread and be sure to serve that with a good pat of butter and perhaps a drizzle of honey.